Ingredients
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1 carrot, thinly sliced lengthwise
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1 daikon radish, 4 inch piece, thinly sliced lengthwise
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1/2 teaspoon salt
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4 teaspoons sugar, divided use
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3 tablespoons white vinegar
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2 tablespoons water
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1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
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mayonnaise or light mayonnaise
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soy sauce
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fresh cilantro
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1/2 cucumber (shredded or thinly sliced lengthwise)
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1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
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2 tablespoons mirin
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1/2 tablespoon soy sauce
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1/2 teaspoon fish sauce
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1/4 cup rice vinegar
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1 tablespoon lime juice
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2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
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1/2 teaspoon garlic, minced
Instructions
- If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
- Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
- Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
- Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
- Grill meat until done and slice.
- Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!